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Vegan Hot Chocolate Recipe

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3.9 from 1 review

This Vegan Hot Chocolate recipe offers a rich, creamy, and indulgent dairy-free alternative perfect for chilly days. Featuring a blend of dark chocolate, oat and coconut milk, and naturally sweetened with maple syrup, this comforting beverage is enhanced with optional espresso powder and a touch of vanilla for depth. Finished with vegan whipped cream, marshmallows, and dark chocolate shavings, it’s a delightful treat suitable for vegans and anyone seeking a cozy, luscious hot drink.

  • Total Time: 18 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 6 ounces (170g) 70% dark chocolate, chopped
  • 4 cups (960 mL) oat milk (or soy milk)
  • 1 (13.5-ounce/400 mL) can of lite coconut milk
  • 1/4 cup maple syrup (80g) or organic cane sugar (50g), plus more to taste
  • 2 teaspoons espresso powder or instant coffee powder (optional)
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (48g) Dutch process cocoa powder

For Garnish

  • Vegan whipped cream or whipped topping
  • Vegan marshmallows
  • Dark chocolate shaved with a peeler or chocolate chips

Instructions

  1. Combine Ingredients: Add the oat milk and lite coconut milk to a large 4-quart (4L) saucepan or Dutch oven. Add the chopped dark chocolate, maple syrup or sugar, espresso powder if using, fine sea salt, and vanilla extract. Sift the Dutch process cocoa powder directly into the pan to remove clumps, either using a fine mesh sieve or sifter. This prepares the mixture for smooth incorporation.
  2. Simmer and Whisk: Heat the mixture over medium heat, whisking frequently to blend the cocoa powder fully into the milk. Watch closely as the mixture approaches a simmer—it will expand and may bubble up, so reduce the heat as needed. Maintain a gentle simmer for 8 to 10 minutes, whisking occasionally, until the hot chocolate thickens slightly. Avoid high heat to prevent burning the chocolate, and if a skin forms, whisk it back in and lower the heat.
  3. Cool and Taste: Remove from heat and let the hot chocolate cool for 5 to 10 minutes to avoid burning your mouth. Whisk again thoroughly and taste-test. Adjust sweetness by adding more maple syrup or sugar if needed.
  4. Serve and Garnish: Pour into cups and top with vegan whipped cream, vegan marshmallows, and shaved dark chocolate or chocolate chips as desired. Enjoy your rich and creamy vegan hot chocolate!
  5. Reheat Instructions: To reheat, warm the hot chocolate gently on the stove over medium or medium-low heat until hot, stirring occasionally to maintain smoothness.

Notes

  • Note 1: Use good quality 70% dark chocolate for the best flavor and smoothness.
  • Note 2: Lite coconut milk adds creaminess without heaviness, but full-fat can be used for richer taste.
  • Note 3: Maple syrup provides natural sweetness; adjust according to preference.
  • Note 4: Pure vanilla extract enhances the chocolate flavor.
  • Note 5: Dutch process cocoa powder offers a smooth, less acidic chocolate taste than natural cocoa.
  • Note 6: Vegan whipped cream, marshmallows, and chocolate shavings add indulgent garnishes—use vegan versions to keep recipe plant-based.
  • Note 7: Use a larger pot to prevent overflow as the mixture expands during heating.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-hot-chocolate-recipe/